Gnocchi
Gnocchi have been part of Italian cooking since at least the Renaissance, with potato-based versions becoming widespread after the potato's arrival in Europe.
Soft Italian potato dumplings, pillowy and tender, traditionally tossed in a simple butter and sage sauce or rich tomato sauce.
Ingredients
Method
Combine riced potato with flour and egg to form a soft dough, being careful not to overwork it.
Roll into long ropes and cut into small pillow shapes, rolling each gently over a fork for ridges.
Boil in salted water until they float to the surface, about 2-3 minutes.
Toss drained gnocchi in butter melted with sage until lightly golden, and serve immediately.
Handle the dough as little as possible — overworking it develops too much gluten and makes the gnocchi dense rather than light.
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